Donkey Tails (hot dogs with cheddar cheese in a tortilla, then fried)

Barry Popik bapopik at GMAIL.COM
Mon Sep 10 16:45:39 UTC 2007

My "chupacabra" post came through as gibberish? I sent it through Gmail, and
that doesn't work, either? Oh, great!
Anyway, see:
Maybe someone with FACTIVA can check for "donkey tails." Pre-2006 cites are
welcome...My edition of Frank X. Tolbert's A BOWL OF RED is packed somewhere
in the garage. We don't have bookshelves yet...Some have called "donkey
tails" by the name of "burrito dog."
 Entry from September 10, 2007
Donkey Tails (hot dogs with cheddar cheese in a tortilla, then fried)

"Donkey Tails" achieved some popularity in 2006, when they were served at
the Texas State Fair and at Tolbert's Restaurant in Grapevine (near Dallas).
The dish—containing no donkey parts—consists of hot dogs stuffed with
cheddar cheese, wrapped in a flour tortilla and fried, with mustard and
chili on the side.

Big Tex <>
*Donkey Tails - Contest Finalist* – Large all-beef franks, slit on one side
and generously stuffed with sharp cheddar cheese, are wrapped tightly in a
large flour tortilla and fried until golden brown. Served with mustard,
chili, or Ruth's salsa. (Ruth's Tamale House – Cotton Bowl Plaza & Nimitz

Great Hot Recipes <>
Pkg. wieners
Pkg. flour tortillas
Pkg. slice cheese (cut each slice
into 1/4 inch slices)
Picante sauce
Butter or margarine

Cut a slit in each wiener. Place 2 pieces of cheese in each slit. Wrap each
wiener in a tortilla. Slowly brown in a skillet with a pat or two of butter.
Remove from pan when cheese melts. Take 1/2 cup Picante Sauce and mix with
about 1 tablespoon of mayonnaise. Pour over wieners or use as a dip.

Texas Cable News<>
*What will State Fair vendors fry next?*
*Concessionaires bubbling with excitement over latest offerings*
12:25 PM CDT on Monday, September 4, 2006
By KATIE MENZER / The Dallas Morning News
And last is Ruth Hauntz's Donkey Tails.

Her franks – stuffed with cheddar cheese, wrapped in a tortilla and fried –
offer the only meat in the contest.

"That's a genuine, all-beef wiener," Ms. Hauntz said. "Give a person a good
wiener, and you've got them."

State Fair of Texas 2006 (photos)<>
Donkey Tails-Weiners, cheese, tortillas and fried

Tolbert's Restaurant (Grapevine,
*Donkey Tails*
Two All Beef Hot Dogs stuffed with Cheddar Cheese, wrapped in Flour
Tortillas, then lightly fried.  Served with Tolbert's Salsa and Mustard
Sauce and a shot of Chili on the side - 6.99

Fot Worth (TX) Star-Telegram<>
*Hello, old friend*
Teresa Gubbins
Fort Worth Star-Telegram
Published: Friday, June 23, 2006

For chili-heads the world over, it's major news: Tolbert's is back.

If any name springs to mind when it comes to chili, it's Tolbert. The
original Tolbert's Texas Chili Parlor was opened in 1976 in Dallas by Frank
X. Tolbert, the journalist-historian who wrote the chili bible, A Bowl of
Red. He founded the Chili Appreciation Society International and co-founded
the Terlingua International Chili Cookoff.

Tolbert's became a small chain, whereupon Frank X. Tolbert II and his sister
Kathleen Tolbert Ryan chipped in to help their father. They took over after
he died in 1984; the last Tolbert's closed down in 2003.

Located in a 1911 building that was once a Ford dealership, the new
Tolbert's boasts a breathtaking remodel: lined with wood and stone, and
accented by details such as stained glass on the facade and glowing sconces
on the wall. The original brick interior has been supplemented by new brick
and stucco. And a portrait of Kathleen's father keeps watch above a stately
But if you have to spend your appetite elsewhere, save it for the appetizer
called donkey tails ($6.99). Two beef hot dogs were slit lengthwise, stuffed
with cheddar cheese, wrapped tightly in flour tortillas, then lightly fried.
Sides of Tolbert's house-made salsa, chili and mustard spiked with relish
added glory to this deliciously down-and-dirty dish.

Dallas Dining<>
At the low end of the price scale Tolbert's Texas Chili Parlor on McKinney
Ave. near Knox Street reflects Will Roger's comment that "you can tell a lot
about a town by its chili." Avoid the "donkey tails" unless you lust for hot
dogs wrapped in tortillas and deep fried with hot mustard. Stick with the
"Texas red," a solid chili that shows why Frank Tolbert helped start the
Annual World Championship Chili Cookoff in Terlingua. Expect to pay under
$10 with a beer. Phone 350-9034.

Dallas Business
*Warm up with a bowl of red*
Dallas Business Journal - February 9, 2007
by Kerry Curry

Does our recent spate of cold weather have you craving an original bowl of
Texas Red?

If so, head on over to Tolbert's Restaurant in downtown Grapevine.

Tolbert's was originally established along Dallas' Main Street in 1976 by
Frank X. Tolbert, legendary Texas journalist, storyteller and chili
impresario. Tolbert, who died in 1984, also was co-founder of the world
famous Terlingua International Championship Chili Cookoff, now entering its
40th year. Tolbert's expanded into several Dallas area locations before the
final one closed in 2003.

Tolbert's daughter, Kathleen Tolbert Ryan and her husband, Paul Ryan,
revived the restaurant along Grapevine's historic Main Street last year.
The menu includes Tex-Mex items, salads, steaks, burgers and donkey tails
(two all-beef hot dogs stuffed with cheddar cheese, wrapped in flour
tortillas and then lightly fried, served with salsa and mustard, and a shot
of chili on the side. Whew!)

Google Books<>
by Pat Sparks and Barbara Swanson
New York: St. Martin's Press
Pg. 62:
Frank X. Tolbert named our adapted Tex-Mex version of the corn dog. He
reports in his book, *A Bowl of Red*, the bible of chili lore, that donkey
tails are traditionally served with mustard laced with hot sauce. Tolbert
reported they are also good with chili.

The American Dialect Society -

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